Recipes · Lunch
Chicken quinoa bowl
Roast chicken, quinoa and crunchy vegetables with a lemon and olive oil dressing. Good for meal prep: it keeps for 3 days in the fridge.
- kcal · per serving
- 600
- Protein (g)
- 56
- Servings
- 1
- ⏱
- 20 min
Ingredients
- Chicken breast, roasted 150 g
- Quinoa, cooked 150 g
- Cucumber 80 g
- Tomato 80 g
- Avocado 50 g
- Olive oil 7 g
- Lemon 15 g
- Salt and pepper to taste (not counted)
- Fresh herbs to taste (not counted)
Method
- 1Cook the quinoa according to the package and let it cool slightly.
- 2Slice the cooked chicken breast, dice the cucumber and tomato, and slice the avocado.
- 3Whisk the olive oil with the lemon juice, salt, pepper and herbs.
- 4Arrange everything in a bowl and pour over the dressing.
Nutrition per serving
| Calories (kcal) | 600 |
|---|---|
| Protein (g) | 55.5 |
| Carbohydrates (g) | 43.6 |
| Fat (g) | 22.9 |
| Fiber (g) | 9.3 |
Where the calories come from
- Protein
- 39%
- Carbs
- 28%
- Fat
- 33%
Calculated from USDA FoodData Central values for each ingredient at the weights listed. Seasonings are not counted. Real values vary with brands and cooking.
See each ingredient in the calorie table →More recipes
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